Stir together sugar and melted butter. Resift flour with salt, cinnamon and nutmeg. Add to butter mixture. Stir in persimmon pulp. Dissolve bicarb soda in warm water. Add to mixture with 3 tablespoons brandy and vanilla. Add eggs, mixing lightly but thoroughly. Add raisins and walnuts, stirring just until mixed.
Turn into buttered 5 to 6 cup heat-proof mould. Cover and place on rack in large pot. Pour in enough boiling water to reach halfway up sides of mould. Cover pot and simmer 2-1/2 to 3 hours. Let stand a few minutes.
Unmould onto serving dish. Pour about 4 tablespoons warmed brandy over pudding and flame. Serve with Brandy Whipped Cream Sauce.
Prepare the brandy whipped cream sauce by beating the egg until light and fluffy. Beat in butter, icing sugar, salt and brandy flavouring. Whip cream until stiff. Gently fold into egg mixture. Cover and chill.